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Recipes - Pumpkin Souffles with Bourbon carmel sauce

Recipe Name

Pumpkin Souffles with Bourbon carmel sauce

Submitted by

navybayers

Recipe Description

A great tasting spectacular presentation dessert

Quantity	8	Quantity Unit	6-oz ramekins	Servings
Prep Time (minutes)	40	Cook Time (minutes)	30	Ready In (minutes)	70

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Ingredients
Amt.	Measure	Ingredient



1/2	cup	milk, 1% with added vitamin A
1	tablespoon	Cornstarch
1/4	teaspoon	nutmeg freshly grated
1/4	teaspoon	cinnamon, ground
1/8	teaspoon	allspice, ground
1/8	teaspoon	cloves, ground
3/4	cup	sugar
1	tablespoon	sugar
3/4	cup	pumpkin (canned)
10	large	eggs, white only
1/4	teaspoon	salt
3/4	cup	sugar
1/4	cup (8 fl oz)	water
2	tablespoons	water
1	jigger 1.5 fl oz	bourbon
3	tablespoons	unsalted butter, cold
1 1/2	tablespoons	molasses
1/4	teaspoon	salt

Steps

Sequence	Step

1	whisk together milk, cornstarch, spices and 1 tablespoon sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes. Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
2	Preheat oven to 400 degrees F. with rack in lower third. Butter ramekins and coat with sugar, knocking out excess, then put in a large shallow baking pan.
3	Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.
4	Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.
5	Bake souffles until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately. or make the Bourbon sauce and pour a little over each souffle and serve.
6	To make the Bourbon sauce (ingredients 12 to 18)

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